Jollof rice

Ingredients

• 1 kgchicken pieces, bone-in
• 4garlic cloves
• 1onion
• 1 piece (3 cm)ginger
• 1Scotch bonnet chilli
• 1stock cube (Maggi or another brand)
• 4 tablespoonsvegetable oil
• 2onions, thinly sliced
• 200 gtomato paste
• 400 gtomato passata
• 2Scotch bonnet chillies
• 1onion
• 2bay leaves
• 1 tablespooncurry powder (optional)
• 400 gparboiled rice
• 200 ggreen beans, cut into 2.5 cm pieces
• 2carrots, peeled and cut into large strips

Instructions

1. 1

   Blend the aromatics

   Blend the garlic, onion, ginger, stock cube and chilli with 710 ml water until combined.

2. 2

   Simmer the chicken

   Put the chicken pieces in a large pot and pour over the blended mixture. Stir, adding enough water to cover the chicken if needed. Cover and cook over medium-low heat for 30 minutes.

3. 3

   Fry the onions

   Heat the oil in a non-stick frying pan. Fry the sliced onions for 8–10 minutes, until soft and golden.

4. 4

   Cook the tomato paste

   Add the tomato paste and cook for 5 minutes, stirring continuously.

5. 5

   Strain the stock

   Meanwhile, take the chicken out of the pot and pour the stock into a blender.

6. 6

   Blend the sauce

   Add the tomato passata, 1 onion and 2 Scotch bonnet chillies to the blender. Blend until smooth.

7. 7

   Simmer the vegetables

   Pour the blended mixture into the pan with the onions and tomato paste, then stir to combine. Add the vegetables and simmer for about 15 minutes.

8. 8

   Cook the rice

   Add the bay leaves and curry powder, if using. Stir the rice into the sauce and season with salt to taste. Cover and simmer for about 20 minutes, until the rice is fully cooked.

9. 9

   Brown the chicken

   Meanwhile, fry the boiled chicken in a saucepan with 3 tablespoons vegetable oil until it has a little colour.

10. 10

    Serve the meal

    Serve the rice with the chicken, accompanied by fried plantain or a green salad.

What is Jollof rice?

Jollof rice is a tomato-based rice dish associated with West Africa, where it is made in many regional styles. Its signature orange-red colour comes from cooking rice in a seasoned tomato and pepper sauce.

This version builds its flavour in stages: chicken stock, fried onions and tomato paste form the base, while blended tomato, chilli and vegetables make the sauce generous and aromatic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 35g protein, 61g carbs, 18g fat.

The rice, carrots and tomato sauce provide most of the carbohydrates, while the chicken supplies much of the protein. Vegetable oil contributes a substantial share of the fat. Serve with a generous green salad or extra non-starchy vegetables to round out the plate.

Build a flavourful sauce

Onions first: frying them until soft and golden adds sweetness to balance the tomato and chilli. Stir the tomato paste for the full 5 minutes so it cooks into the onions rather than tasting raw.

Blend smooth: the passata, onion and Scotch bonnets are blended with the chicken stock. Remove chilli seeds for a milder result, or keep them for more heat.

Manage the chilli heat

Scotch bonnets can vary considerably in heat, so adjust the number to suit your preference. Handle them carefully and avoid touching your eyes after cutting them.

For a gentler sauce, use fewer chillies or remove their seeds before blending. The recipe’s chilli quantity is best suited to cooks who enjoy a pronounced kick.

Cook the rice evenly

Parboiled rice is a practical choice for a saucy one-pot dish because its grains tend to hold their shape during cooking. Stir it through the sauce so the grains are coated before covering the pan.

Keep the heat low and the lid on while the rice cooks for about 20 minutes. Check that the grains are tender before serving; if they need longer, continue cooking gently.

Check the vegetables

Green beans and carrots simmer in the sauce for about 15 minutes before the rice goes in. Cut the carrots into large strips as directed so they remain distinct in the finished dish.

The vegetables should be tender but not falling apart. If they soften sooner, avoid further vigorous stirring once the rice has been added.

Finish and serve

The chicken is cooked in stock first, then fried separately to add colour. Keep it aside while the rice finishes, then serve the pieces alongside the rice.

Fried plantain is the suggested accompaniment, while a green salad offers a fresh contrast. Allow time for both the chicken and rice to cook; the stated total time is 60 minutes.

Recipe notes & tips

• Use a pan with a close-fitting lid so steam stays in while the rice cooks.
• Taste the sauce before adding salt, since the stock cube may already be salty.
• Cut the carrots and green beans to fairly even sizes so they cook at a similar pace.
• Keep the chicken pieces in a single layer when browning them where possible.
• Let the cooked rice stand covered briefly before serving so the grains can settle.

Variations

• Milder sauce: use fewer Scotch bonnets or remove their seeds before blending.
• Extra vegetables: add more green beans or carrots while keeping the rice-to-liquid balance in mind.
• Curry-free: leave out the optional curry powder for a simpler tomato-and-pepper flavour.
• Plantain side: serve with fried plantain, as suggested, for a sweet contrast.
• Green salad: add a crisp salad on the side for freshness.

Common mistakes to avoid

• Burnt tomato paste: stir it constantly over the 5-minute cooking period and lower the heat if it catches.
• Undercooked rice: keep the pan covered over low heat and check that the grains are tender before serving.
• Overcooked vegetables: cut the pieces generously and avoid simmering them for longer than needed.
• Too much chilli: start with fewer Scotch bonnets and add more only if you want a hotter sauce.
• Dry chicken: add water during simmering if needed to keep the pieces covered.

How to store

Cool leftovers promptly and store the rice and chicken in covered containers in the fridge for up to 3 days. Reheat until steaming hot throughout, adding a small splash of water to the rice if it has dried out.

Frequently asked questions